Steamed Rajma Badi: A Healthy & Flavorful Indian Snack
40 minutes
812 reads
About Steamed Rajma Badi: A Healthy & Flavorful Indian Snack
Craving a healthy and delicious snack that won't derail your wellness goals? These Steamed Rajma Badi (Kidney Bean Patties) are a flavorful Indian treat, perfect for a guilt-free indulgence.Packed with plant-based protein from kidney beans, these savory patties offer a satisfying crunch thanks to makhana (fox nuts), roasted peanuts, and sesame seeds. Aromatic spices like ginger, green chilies, and cumin add a warm depth of flavor.Traditionally steamed in fragrant banana leaves, these bite-sized delights can also be enjoyed simply steamed. They're a fantastic addition to your snack rotation or a healthy lunchbox option for the whole family.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Beans & Nuts
- 1 cup Kidney Beans boiled, rajma
- 1/4 cup Fox Nut fox nuts
- 2 Tbsp Peanuts roasted
- 1 Tbsp Sesame Seeds roasted, white
Spices & Flavorings
Dry Ingredients
- 2 Tbsp Gram Flour besan, roasted
- 1 1/2 tsp Salt or to taste
Instructions
- In a food processor or blender, combine the boiled kidney beans, makhana, roasted peanuts, roasted white sesame seeds, grated ginger, green chilies, roasted cumin seeds, and chopped mint leaves.
- Process until a smooth paste forms. Transfer the paste to a mixing bowl.
- Add the roasted gram flour and salt to the bowl. Mix thoroughly until everything is well combined.
- If using banana leaves, cut them into squares slightly larger than your desired patty size. Place a portion of the rajma mixture onto each banana leaf and shape it into a patty. If not using banana leaves, simply shape the mixture into patties.
- Steam the patties for 10-15 minutes over medium heat. Steaming helps retain the nutrients and moisture, resulting in a soft, flavorful snack.
- Serve the steamed Rajma Badi hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- If you’d like an extra smoky flavor, briefly roast the steamed badi pieces over an open flame or in a hot, dry skillet for 1-2 minutes after steaming.
- For a gluten-free version, ensure the gram flour (besan) you use is processed in a gluten-free facility, or substitute with roasted chickpea flour if available.
- Serve the badi with a tangy green chutney or spiced yogurt dip to complement the crunch and bring a cooling balance to the spices.
Expert Tips
- Soaking the badi pieces for a shorter time will result in a firmer texture, while soaking them longer will make them softer.
- Experiment with different spices in the badi mixture, such as cumin, coriander, or chili powder, to customize the flavor profile.
- Adding finely chopped vegetables like carrots, potatoes, or green beans to the badi mixture can enhance the nutritional value and add another layer of flavor.
Storage Instructions
- Let the steamed badi cool completely, then refrigerate in an airtight container for up to 3 days.
- Re-steam or microwave briefly to refresh the texture before serving.
Related Posts You May Like
Recipe Nutrition
Calories: 78kcalCarbohydrates: 8gProtein: 2gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1710mgFiber: 1g
Geeta Biswas
Articles: 919
4 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely wonderful! Can’t wait to make it.
This is delightful! Thanks for the recipe.
Absolutely mouthwatering! Great share.
I’m in love with this recipe already!